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HOLIDAY RECIPES

Sachertorte

Here is one of the recipes we have collected while traveling through Austria: Sachertorte (pronounced “SOCCER tort”). While the dessert is found in many of Vienna’s coffeehouses, it can also be sampled on many of our ships. Here is a delightful interpretation of this Viennese treasure.

Ingredients

Cake:
5 oz softened butter
1/2 C sifted confectioner’s sugar
8 egg yolks
8 egg whites
5 oz bittersweet chocolate
2/3 C of flour
1/2 C sugar
2 T apricot jam

Glaze:
8 oz bittersweet chocolate
2 T butter

Garnish

Whipped cream

Directions

Cake:
Preheat oven to 375°F (190°C). Cream together butter and confectioner’s sugar. Add 1 egg yolk at a time, mixing until creamy. Melt 5 oz bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour. In a separate bowl, beat egg whites and sugar until stiff. Fold into chocolate mixture. Pour batter into a lined 9-inch springform pan. Bake for 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including the sides.

Glaze:
Melt the 8 oz bittersweet chocolate with butter and frost cake. Serve with whipped cream.

Cook time: 50-65 minutes.

Makes 8-10 servings.

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